Sautéed of paddies and mushrooms
It will be that the rice is a format of pasta, for me, quite unusual, it will be that then, at home, there is always rice ...
It ends that do not use them often.
Yet in many preparations, in the pan and in the oven, they have a particular, distinctive taste;
as in this preparation with mushrooms.
Here I used mushrooms: any type of cultivated mushroom or even a mixture of mushrooms is good, it is always tasty.
I also tried it with barley instead of pasta; requires a little longer cooking and certainly the more dominant taste of barley tends to dominate the final result more.
In any case it is prepared without problems and it is also a preparation suitable for vegetarian diners!
Ingredients for two persons:
|extra virgin olive oil||CT||2|
|mushrooms already clean and cut into thick slices||g||250|
|paddy rice (alternatively, pearl barley)||g||100|
|salt and pepper||QB||QB|
|coarsely chopped parsley||bouquet||1|
Prepare all the ingredients ready for use; then clean and chop the parsley coarsely and clean and slice the mushrooms in fairly thick slices.
Bring the water to the boil, add salt and toss the paddy rice. Drain al dente.
Meanwhile, in a pan large enough to heat up a CT of EVO oil and sauté the mushrooms over high heat: they must color well but remain crispy, not mushy as if sautéed for a long time.
Add garlic, thyme and balsamic vinegar and mix to mix the flavors.
Pour the white wine and let it evaporate.
Reduce the heat and tie with the yogurt: the contents of the pan should just simmer.
Season with salt and pepper and complete with the pasta; mix well and, off the heat, season generously with the chopped parsley.
Serve on the table directly from the pan.
ADVICES AND NOTES:
- I use barley quite often, in soups and in risotto (orzotti) of barley.
If you don't use it regularly, you should test it a couple of times to get an idea of the cooking times best suited to your taste.